{"title":"Premium \u0026 rare knives","description":"\u003cp data-start=\"5106\" data-end=\"5309\"\u003eSome Japanese knives are more than everyday kitchen tools. This collection is made for collectors, craftsmanship lovers, and users who appreciate the story behind the blade.\u003c\/p\u003e\n\u003cp data-start=\"5311\" data-end=\"5611\"\u003eHere the focus is on handmade details, unique finishes, traditional forging techniques, distinctive handles, rare materials, and the work of skilled Japanese blacksmiths and sharpeners. These knives often stand out through their appearance, construction, maker, steel choice, or limited availability.\u003c\/p\u003e\n\u003cp data-start=\"5613\" data-end=\"5831\"\u003eThey are still made to be used, but they also carry a stronger sense of character and individuality. Small variations in finish, handle, blade geometry, and handmade details are part of what makes these knives special.\u003c\/p\u003e\n\u003cp data-start=\"5833\" data-end=\"5924\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eBest for: collectors, gifts, craftsmanship lovers, handmade knives, unique Japanese knives.\u003c\/p\u003e","products":[{"product_id":"tanaka-gyuto-r2-damascus-210mm","title":"Tanaka Gyuto R2 Damascus 210mm (8.3\")","description":"\u003cp\u003eTanaka Gyuto R2 Damascus is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the R2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a yo-style (Western) micarta handle for durability, connected with a stainless bolster for a more comfortable grip.\u003c\/p\u003e\n\u003cp\u003e210mm (8.3\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main multi-purpose Chef's knife which will excel at all types of cutting techniques.\u003c\/p\u003e\n\u003cp\u003eR2 steel, sometimes also known under the name SG2, contains around:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 - 1.45% of carbon (C), a key element of strength,\u003c\/li\u003e\n\u003cli\u003e1.80 - 2.20% of vanadium (V), crucial for the ability to increase the hardness of steel\u003c\/li\u003e\n\u003cli\u003e14.00 - 18.00% of chromium (Cr), which protects the blade from developing rust,\u003c\/li\u003e\n\u003cli\u003e2.30 - 3.30% of molybdenum (Mo), which helps to maintain hardness and strength at temperature changes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe knife comes with a traditional Japanese \u003cspan\u003ekiri\u003c\/span\u003e wooden box.\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":19644035399768,"sku":"06010312576","price":850.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Tanaka_Gyuto_R2_Damascus_210mm_8.3__06010312576.jpg?v=1550160201"},{"product_id":"saji-sujihiki-rainbow-damascus-240mm","title":"Saji Sujihiki Rainbow Damascus 240mm (9.5\")","description":"\u003cp\u003eThird-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools\/art.\u003c\/p\u003e\n\u003cp\u003eSujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":15297,\"3\":{\"1\":0},\"9\":0,\"10\":2,\"11\":0,\"12\":0,\"14\":[null,2,0],\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"Saji Sujihiki Rainbow Damascus 240mm (9.5\\\")\"}'\u003eSaji Sujihiki Rainbow Damascus 240mm (9.5\")\u003c\/span\u003e is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).\u003c\/p\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20050420400216,"sku":"19011016740","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Sujihiki_Rainbow_Damascus_240mm_9.5__19011016740.jpeg?v=1567652228"},{"product_id":"maguro-kiri-kasumi-white-steel-540mm","title":"Maguro Kiri Kasumi Shirogami 540mm (21.3\")","description":"\u003cp class=\"p1\"\u003eMaguro Kiri Kasumi White Steel 540 is a large knife designed for \u003cstrong\u003ecutting tuna\u003c\/strong\u003e. It is a hybrid between Deba and Yanagiba and allows the user to cut large fillets in a single slicing motion. On one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe single-bevel blade (for right-handed users only!) is \u003cstrong\u003e540 mm\u003c\/strong\u003e long and comes complete with a \u003cstrong\u003ewooden protective Saya.\u003c\/strong\u003e The knife has a wonderful finish as it is ground and polished on natural whetstones. A pronounced wavy line, called the \u003cstrong\u003eKasumi\u003c\/strong\u003e (mist) finish, flows along the cutting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWith knives requiring long-term sharpness, high-carbon steel is usually chosen, which is why this giant is also made from extremely pure \u003cstrong\u003eWhite Steel 2\u003c\/strong\u003e. It has no additives (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, gentle sharpness, is easy to resharpen, and will remain sharp for a long, long time.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe good-size handle is made of magnolia wood and is finished with a buffalo horn ferrule. The size and shape of the handle enable a comfortable grip and safe work.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe knife is made in the famous knife capital Sakai.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":33068528074840,"sku":"45013175983","price":1700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MaguroKiriKasumi540WhiteSteel.jpg?v=1592927090"},{"product_id":"maguro-kiri-shot-white-steel-540mm","title":"Maguro Kiri Shot Shirogami 540mm (21.3\")","description":"\u003cp class=\"p1\"\u003eMaguro Kiri Shot White Steel 540 mm is a large knife designed for \u003cstrong\u003ecutting tuna (maguro)\u003c\/strong\u003e. It is a hybrid between \u003cstrong\u003eDeba and Yanagiba\u003c\/strong\u003e and allows the user to cut large fillets in a single slicing motion. \u003cspan\u003eOn one hand, the knife is extremely precise and doesn’t damage the delicate tissue of raw meat, on the other, it is robust enough to cut such large fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe single-bevel blade (for right-handed users only!) is 540 mm long and comes complete with a \u003cstrong\u003ewooden protective Saya\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWith this type of knife, the blade is usually made out of high-carbon steel, which is easy to sharpen and has excellent edge retention. Hence this giant is made of extremely pure Shirogami steel, which has no other ingredients added (it may contain some phosphorus and sulfur as an impurity though). Because this steel has a lower percentage of Chrome, the blade gets some patina after some time, but the pluses outweigh the minuses. It has a very fine, \u003cstrong\u003egentle sharpness\u003c\/strong\u003e, is easy to resharpen, and will remain sharp for a long, long time.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe good-size handle is made of \u003cstrong\u003emagnolia wood\u003c\/strong\u003e and is finished with a\u003cstrong\u003e buffalo horn\u003c\/strong\u003e ferrule. The size and shape of the handle enable a comfortable grip and safe work.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe knife is made in the famous knife capital Sakai.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":33072319889496,"sku":"45013175982","price":1450.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/MaguroKiriShotWhiteSteel540.jpg?v=1592986032"},{"product_id":"tanaka-sakimaru-takohiki-vg-10-damascus-300mm","title":"Tanaka Sakimaru-Takohiki VG-10 Damascus 300mm (11.8\")","description":"\u003cp\u003eThe young Shigeki Tanaka belongs to the fourth generation of blacksmiths from the town of Miki in Japan. The fruit of experience being passed from one generation to the next in his family is also the extraordinary Sakimaru-Takohiki VG-10 Damascus. It is a culmination of handicraft and unparalleled mastery!\u003c\/p\u003e\n\u003cp\u003e→ Takohiki, a variation of traditional Japanese Yanagiba knife. The knife is chisel ground (single bevel) and is suitable only for right-handed users.\u003c\/p\u003e\n\u003cp\u003eThe knife was designed for preparing sashimi and also performs excellently when cutting fish or meat. The traditional octagonal magnolia wood handle is protected with buffalo horn ring. The blade is engraved with the name and place of the smithy by hand in kanji.\u003c\/p\u003e\n\u003cp\u003eThe classic curve of the blade resembles that of katana and together with the choice of material this knife is a stunning combination of beauty and functionality. The knife is intended for professional chefs, while its unique looks also make it a collector’s item.\u003cbr\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39300285202520,"sku":"06012522327","price":1100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaSakimaru-TakohikiVG-10Damascus_06012522327_2_9501ade6-bfb3-42c6-a6ae-13697f85b208.jpg?v=1616400271"},{"product_id":"kawamura-sakimaru-gyuto-aogami-2-damascus-220mm-8ebony","title":"Kawamura Sakimaru-Gyuto Aogami #2 Damascus 220mm (8.7\") [ebony]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eKawamura Sakimaru-Gyuto\u003c\/strong\u003e represents the ultimate craftsmanship of Japanese knives. It originates from one of the most famous knife centres in Japan, the city of Sakai, and is hand-crafted by the artisans of the Sakai Kikumori smithy. The distinctive Sakimaru tip is a tad rounder than usual, resulting in a smoother look. The blade's finish is a beautiful damascus pattern that flows over the kireha — and stretches almost all the way down to the cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eKnife obsession is a very real thing. It's a good kind of obsession. The kind that results in ideas popping up when you’re brewing your first morning coffee and that motivates you to keep discovering, to keep widening your horizons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt was one of these idle moments when an idea popped into Luka’s* head. Single bevel knives. The specificity of their tasks is what scares a lot of users from using single bevel knives, believing they are too advanced for them\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis kind of geometry enables a half-size, much sharper angle, and consequently higher sharpness of the knife, which cuts more cleanly than double bevel knives. The main advantage in terms of function is that the blade pushes the slice of food that is being cut off away from the blade, causing it to fall away from the knife. The flat edge on the opposite side (\u003ci\u003euraoshi\u003c\/i\u003e side) has a slight concave grind to it, which breaks the surface tension between the knife and the food. This allows the flat side of the knife to glide against the food with much less resistance\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e* Luka is the founder of SharpEdge. Get to know the team by clicking this \u003ca href=\"\/pages\/about\"\u003elink\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eWhile this knife may not be the star player of the food prep team, it is however the perfect love-child of the single-bevel knife shapes. Its wide profile, similar to that of an usuba or a deba, gives it all the makings of a chef's go-to knife for precise and complex techniques, like the julienne or the Japanese katsuramuki. Despite the age-old saying, (in the kitchen) size does in fact matter, and the knives listed above usually lack it. This is where the lengthy gyuto really shines - the 220 mm blade is perfect for longer, precise pulling motions used when slicing meat and filleting fish too. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eTo sum up: by joining \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ea universal shape with a single bevel grind (giving the knife the width of a gyuto, with all the perks of a chisel ground knife) we managed to get the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is \u003cb\u003eexclusive to SharpEdge\u003c\/b\u003e and was created in collaboration with Sakai Kikumori\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis gyuto differs from others of its kind by two very distinct characteristics. The first one is the grind, and the second is the blade’s unusual shape. The spine is straight and the belly tapers in a continuous curve, until making a sharp turn right before the point. This is where the name \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esakimaru \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ecomes from, it refers to tanto tip\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade was forged by master blacksmith \u003cb\u003eNakagawa-san\u003c\/b\u003e. Its construction is called ni-mai. The hard core is made out of \u003cb\u003eAogami #2\u003c\/b\u003e (we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly - see \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003eKnife maintenance\u003c\/a\u003e). The jigane consists of several layers of steel, forming a raindrop Damascus pattern (for more, read \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade Finish\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe front surface of the blade is adorned with a hand-chiseled kanji, while the uraoshi side bears the mark of the core steel and a wavy line denoting the border between the hagane and jigane. This cladding line can only be done by an experienced blacksmith.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade construction: Geometry\u003c\/a\u003e and \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003eThe blade is fitted with an octagonal traditional Japanese handle, made out of ebony and a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":39694497775704,"sku":"450103141132","price":820.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Kawamura_Sakimaru_Gyuto_Aogami_2_Ebenovina_220_mm_450103141132_1.jpg?v=1750232427"},{"product_id":"tanaka-gyuto-sg2-damascus-240mm","title":"Tanaka Gyuto SG2 Damascus 240mm (9.5\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003eNot all knives are made to be passed down through generations. But this one is. Hand-forged by one of the most recognizable figures in modern Japanese knifemarking, master blacksmith Shigeki Tanaka, this gyuto is a rare top-of-the-line piece that combines impressive performance, craftsmanship, and aesthetics. The knife’s SG2 powder steel core is enveloped by 33 layers of beautifully etched, black-tinged Damascus, while the rich ironwood handle is secured with two elegant mosaic pins.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTanaka Gyuto SG2 Damascus is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ehand-forged\u003c\/span\u003e Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a yo-style (Western) ironwood handle for durability, connected with a stainless bolster for a more comfortable grip. 240mm (9.5\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main multi-purpose Chef's knife which will excel at all types of cutting techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSG2 steel is high-quality steel, easy to maintain and sharpen and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Western style (Yo) handle is made of a very dense and durable ironwood. The blade is secured to the handle with 2 stainless pins, both of them feature a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":39815464222808,"sku":"060103161190","price":1500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TanakaGyutoSG2Damascus240mm_060103161190.jpg?v=1643296136"},{"product_id":"tojiro-gyuto-atelier-vg-10-black-240mm","title":"Tojiro Gyuto Atelier VG-10 Black 240mm (9.5\")","description":"\u003cp\u003e\u003cstrong\u003eTOJIRO Gyuto Atelier VG-10 240mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suited for preparing meat, fish and vegetables. \u003cem\u003eGyuto\u003c\/em\u003e translates to something like ‘beef sword’, which indicates its affinity for cutting meat. Especially longer gyutos, such as this beauty by TOJIRO ATELIER, can be utilized for slicing larger pieces of meat and preparing sashimi, as well as tackling any other produce needed for a nicely rounded meal.\u003c\/p\u003e\n\u003cp\u003eVG-10 is an extremely well-balanced steel in terms of its qualities. It provides great corrosion resistance, as well as easy sharpening and solid edge retention, due to a high hardness of around 60-61 HRC it’s able to achieve.\u003c\/p\u003e\n\u003cp\u003eTOJIRO ATELIER is the smithy inside the smithy so to say, a small department of artisans that is dedicated to creating elaborate knives for those that really appreciate the craftsmanship behind them.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of VG-10 steel was sandwiched between multiple layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eKuro-uchi is a layer of black, untreated patina on the blade which—besides giving the knife a really cool look—also prevents food from sticking to the blade. The lower part of the blade is adorned by a damascus finish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eWestern (Yo) style handle is made out of micarta - a durable and comfortable material that will feel sturdy and comfortable, even after hours of use. \u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"TOJIRO","offers":[{"title":"Default Title","offer_id":39828195410008,"sku":"010103161147","price":670.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/TojiroGyutoAtelierVG-10240mm-010103161147.jpg?v=1740397616"},{"product_id":"saji-gyuto-vg-10-rainbow-damascus-210mm","title":"Saji Gyuto VG-10 Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eMaster Takeshi Saji, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finish and matched them with a striking cow bone handle. The latter might not be for everybody, but it makes this knife a very special piece. Etched tiger stripes flowing along the handle give the knife a primal look, and it has just as big an appetite for food as a hungry tiger waiting on its prey.\u003c\/p\u003e\n\u003cp\u003eThis fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is a beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBeautiful rainbow-colored Damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis gyuto was fitted with a daring western style (Yo) handle made out of cow bone, which had pigments added to it to achieve a flashy orange color.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39979013800024,"sku":"420103121291","price":680.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoVG-10RainbowDamascus240mm_420103161290_1.jpg?v=1656493645"},{"product_id":"saji-chuka-vg-10-damascus-220mm","title":"Saji Chuka VG-10 Damascus 220mm (8.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eIt’s not just about size, it’s how you use it. With this monumental piece from Takeshi Saji, this saying absolutely holds water. This knife takes an experienced—and strong while you're at it—hand to properly utilize. Coming with a handle of equal heft and presence, as a knife of such magnitude needs it to be handled properly.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChuka\u003c\/em\u003e 中華, is a term used for Chinese-Japanese cuisine that developed in Japan, under the influence of Chinese immigrants. It combines elements of both cooking styles, and in similar fashion, the master blacksmith integrated components of both the cultures’ cutlery traditions. In Chinese kitchens, such large knives are widely used, as their flat and tall blades are great for chopping and easy food transfer, but are made of softer stainless steels. Saji opted for VG-10 steel, with similar easygoing stainless characteristics, but a high carbon content and hardness upwards of 60 HRC. Plus, of course, Saji-san’s magic touch, making this knife nothing to joke about in terms of chopping performance.\u003c\/p\u003e\n\u003cp\u003eOf course, he added a bit of his recognizable style and grandeur. The large surface of this blade almost works as a canvas for the maestro Saji-san, showing off a beautiful damascus finish that starts as a vast landscape of shadowy terrain and then transforms into layers of wavy alternating steel. The cutting edge or \u003cem\u003ekireha\u003c\/em\u003e was etched with acid to achieve a dark forced patina and match the blackish appearance of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Chinese kitchens, the bulk of the work is usually done with just one knife. The large cleaver shape is great for chopping and easy food transfer, with an added heft that allows the user to hack through harder produce (🚨 but \u003cem\u003enot\u003c\/em\u003e through bones and joints!). Longer slicing motions, as well as finer techniques such as mincing, dicing or the julienne are no trouble for the Chinese cleaver, either, due to the long and thin cutting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called \u003cem\u003esan-mai\u003c\/em\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade sports a beautiful dark 15-layer nickel Damascus finish.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Western style (Yo) handle is made of very dense and durable ironwood.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39979042209880,"sku":"190109141265","price":1400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiV10Chuka220mm_190109141265_2.jpg?v=1656496813"},{"product_id":"saji-gyuto-srs13-tsuchime-210mm","title":"Saji Gyuto SRS13 Tsuchime 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto SRS13 Tsuchime 210mm\u003c\/strong\u003e (8.3\") is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. But to just call it a kitchen knife would be a massive understatement.\u003c\/p\u003e\n\u003cp\u003eIt’s a truly out-of-this-world piece of knifemaking, from its looks and all the way down to specifics. Its heart was forged out of SRS13, a high-speed powder steel that has recently been gaining popularity with blacksmiths. Renowned for its high hardness and excellent corrosion resistance, blades forged from it will have a fine and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eA great addition to any passionate knife connoisseur's collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSRS13 steel is a powder steel, which are known for being able to achieve a high hardness and resist corrosion very well. This combination makes them especially fitting for kitchen knives. SRS13 is usually hardened to a respectable hardness of around 64 HRC, meaning it will keep a sharp edge for a long time and won’t be needed to resharpened often. It also has great wear and corrosion resistance, so you won’t have to worry too much about maintenance.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eSRS13 is composed of: carbon (C) 1.3%, chromium (Cr) 13.0%, molybdenum (Mo) 2.75%, tungsten (W) 1.25%, vanadium (V) 1.5%, manganese (Mn) 0.3% and silicon (Si) 0.3%.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. The lower part of the blade was treated to a high-polish, which ends at the hamon, which is the thin line flowing along the cutting edge. It shows the border between the \u003cem\u003ehagane\u003c\/em\u003e (blade's core) and jigane (outer layers).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eWestern style (Yo) handle with steel rivets, made of very dense and durable ironwood.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39980530958424,"sku":"190103121296","price":650.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoSRS13Tsuchime210mm_190103121296_1.jpg?v=1756725251"},{"product_id":"kurosaki-petty-senko-r2-turquoise-150mm","title":"Yu Kurosaki Petty Senko R2 Turquoise 150mm (5.9\")","description":"\u003cp\u003e\u003cstrong\u003eKurosaki Petty Senko R2 Turquoise 150mm\u003c\/strong\u003e is a small Japanese kitchen knife from the hands of master blacksmith Yu Kurosaki. It's an example of usable art, a knife that would look just as good at an esteemed art exhibition as it does in the hands of an ambitious cooking enthusiast.\u003c\/p\u003e\n\u003cp\u003eThe striking mirror-polish blade is dotted with intricate hammer imprints that resemble a dazzling diamond pattern—hence the name Senko 千古; meaning \u003cem\u003eeternity.\u003c\/em\u003e This also refers to the blade's core, forged out of SG2 powder steel, that will stay sharp for seemingly forever.\u003c\/p\u003e\n\u003cp\u003eYu Kurosaki isn't only known for his exotic steel choices, though. Equally eye-catching is the lavish turquoise handle with ornate mosaic rivets, that, together with the curvy, sabre like blade shape give the knife a lavish look. In many cultures, the turquoise gemstone has been associated for thousands of years as a holy stone, a bringer of good fortune or a talisman.\u003c\/p\u003e\n\u003cp\u003eMay this gem of a knife bring you luck as well, remaining your loyal companion and staying by your side on your cooking journey for years to come.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eThis knife comes with a special Yu Kurosaki protective sleeve to preserve sharpness and maintain good looks.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003ePetty knives are basically smaller versions of Gyuto knives (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board.\u003c\/p\u003e\n\u003cp\u003eThis one has a pronounced reverse-tanto tip, also known as a kiritsuke or K-tip. Besides giving the knife a distinct, badass appearance, it allows for precise cuts and intricate work.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. \u003cem\u003eSan-mai\u003c\/em\u003e translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (\u003cem\u003ehagane\u003c\/em\u003e) and of two secondary, outer layers of softer steel (\u003cem\u003ejigane\u003c\/em\u003e) that protect the prior.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAn intricate \u003cem\u003etsuchime\u003c\/em\u003e (hammered) pattern with shallow diamond-shaped imprints adorns the highly reflective blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eTurquoise western (Yo) style handle with high-polish rivets, one of them having an intricate mosaic motif.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eYu Kurosaki is a talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer's dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBefore opening his own \u003cspan\u003esmithy\u003c\/span\u003e, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e☝️When you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" allowfullscreen=\"\" mozallowfullscreen=\"\" webkitallowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":39982560804952,"sku":"190107071236","price":610.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/YuKurosakiSenkoTurquoisePetty150mm_190103101235_1_cab8526e-bafe-4cde-a2fe-56f70add7ff8.jpg?v=1657096258"},{"product_id":"saji-sujihiki-r2-ironwood-240mm","title":"Saji Sujihiki R2 Ironwood 240mm (9.5\")","description":"\u003cp\u003eSaji Sujihiki R2 Ironwood 240mm (9.5\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too! The core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003eDamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top. In short, this knife is a great example of usable art!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eSujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eR2 steel is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40024554766424,"sku":"190110161263","price":650.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiSujihikiR2Ironwood240mm_190110161263_1.jpg?v=1756725246"},{"product_id":"saji-gyuto-vg-10-rainbow-rwo-240mm","title":"Saji Gyuto VG-10 Rainbow RWO 240mm (9.5\")","description":"\u003cp\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" title=\"Master Blacksmith Takeshi Saji\"\u003eMaster Takeshi Saji\u003c\/a\u003e, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finish.\u003c\/p\u003e\n\u003cp\u003eThis fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Japanese blade shape\"\u003eGyuto is the most versatile and useful blade shape\u003c\/a\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Stainless Japanese steel\"\u003eVG-10 steel is a stainless steel\u003c\/a\u003e with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s unique look was achieved by \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai blade lamination\"\u003ewedging the blade's core between layers of softer, rust-resistant stainless steel\u003c\/a\u003e, to which brass and copper were added. The result is a beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe beautiful \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Rainbow color damascus pattern\"\u003erainbow-colored Damascus pattern\u003c\/a\u003e was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe rosewood and maple handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" title=\"Takeshi Saji\"\u003eTakeshi Saji\u003c\/a\u003e (1948)\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. He was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices. Yu Kurosaki and other masters from the Takefu cooperative honed their skills under his guidance\u003c\/span\u003e.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":44407587832097,"sku":"410103161398","price":850.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoVG-10RainbowRWO240mm_410103161398_1.jpg?v=1757922394"},{"product_id":"saji-gyuto-r2-ironwood-210mm","title":"Saji Gyuto R2 Ironwood 210mm (8.3\")","description":"\u003cp\u003eSaji Gyuto R2 Ironwood 210mm (8.3\") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too! The core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDamascus\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003epattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003eDamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca title=\"Japanese blade shape\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" data-mce-fragment=\"1\"\u003eGyuto is the most versatile and useful blade shape\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eR2 steel is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":46801165287770,"sku":"410103121507","price":630.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoR2Ironwood210mm_410103121507_2.jpg?v=1756725219"},{"product_id":"saji-gyuto-vg-10-gold-rwo-240mm","title":"Saji Gyuto VG-10 Gold RWO 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSaji Gyuto VG-10 Gold RWO 240mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"VG-10 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. \u003cmeta charset=\"utf-8\"\u003eThe spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe beautiful gold-toned \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Damascus pattern\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe rosewood handle with a maple wood ferrule is designed in Japanese (Wa) style. Its octagonal symmetrical shape makes it suitable for right- and left-handed users.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":46985316925786,"sku":"410103161337","price":815.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoVG-10GoldRWO240mm_9.4___410103161337_1.jpg?v=1750232379"},{"product_id":"tanaka-slicer-sg2-ironwood-330mm","title":"Tanaka Slicer SG2 Ironwood 330mm (13\")","description":"\u003cp\u003eTanaka Slicer SG2 Ironwood 330mm is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached to a yo-style (Western) ironwood handle for durability, connected with a stainless bolster for a more comfortable grip. \u003c\/p\u003e\n\u003cp\u003eThe knife is stored in a traditional wooden box and offers a very special collector's experience thanks to its features and design. Suitable for Japanese knife connoisseurs who appreciate handmade and traditional Japanese blades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elong and narrow blade is intended for long pulls and precise cuts, making it perfect for slicing meat or boneless fish.\u003cspan data-mce-fragment=\"1\"\u003e 330mm (13\")\u003c\/span\u003e\u003c\/span\u003e long \u003ca title=\"slicer\" href=\"\/collections\/sujihiki-knives-slicer\"\u003eslicer\u003c\/a\u003e is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is high-quality powder steel\u003c\/a\u003e, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder SG2 steel was sandwiched between 32 layers of softer steel. This\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-fragment=\"1\"\u003etechnique is called san-mai damascus\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt has a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination of the blade\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a hamaguri grind.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a 33-layer black (etched) damascus finish (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esee article\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efor more). It also bears a kanji inscription that reads: 名匠誠貴作, which translates to 'Made By Master Craftsman Shigeki.'\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eThe \u003ca title=\"Yo Handle\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eWestern style (Yo) handle\u003c\/a\u003e is made of a very dense and durable ironwood. The blade is secured to the handle with 2 stainless pins, both of them feature a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. \u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eIronwood, known as \"\u003cem\u003etetsuboku\u003c\/em\u003e\" in Japanese, is a prized material widely used in traditional Japanese cutlery. Handles made from this wood are renowned for their exceptional hardness, durability, and striking textured patterns, which provide both functionality and aesthetic appeal. The ironwood  gives the knife a natural warmth, improves grip and ensures durability of the handle.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe remarkable performance of kitchen knives may well be a synonym for\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\"\u003eShigeki Tanaka\u003c\/a\u003e\u003cspan\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":47072905003354,"sku":"060114741337","price":2500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaSlicerSG2Ironwood330mm_060114741337_1.jpg?v=1756725199"},{"product_id":"tanaka-petty-sg2-ironwood-90mm","title":"Tanaka Petty SG2 Ironwood 90mm (3.5\")","description":"\u003cp\u003eTanaka Petty SG2 Ironwood 90mm is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached to a yo-style (Western) ironwood handle for durability, connected with a stainless bolster for a more comfortable grip. \u003c\/p\u003e\n\u003cp\u003eThe knife is stored in a traditional wooden box and offers a very special collector's experience thanks to its features and design. Suitable for Japanese knife connoisseurs who appreciate handmade and traditional Japanese blades.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Types of Japanese kitchen knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003ePetty knives\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e are meant for all those smaller tasks where larger knives are considered unwieldy, both on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, chopping, slicing and decorating food. Thanks to its wider profile, it can also be used for independent work and cutting on the chopping board.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is high-quality powder steel\u003c\/a\u003e, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe core layer consisting of the harder SG2 steel was sandwiched between 32 layers of softer steel. This\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-fragment=\"1\"\u003etechnique is called san-mai damascus\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eand is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt has a\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination of the blade\" data-mce-fragment=\"1\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003ewith a hamaguri grind.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eBLADE FINISH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe blade has a 33-layer black (etched) damascus finish (\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003esee article\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003efor more). It also bears a kanji inscription that reads: 名匠誠貴作, which translates to 'Made By Master Craftsman Shigeki.'\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003eThe \u003ca title=\"Yo Handle\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eWestern style (Yo) handle\u003c\/a\u003e is made of a very dense and durable ironwood. The blade is secured to the handle with 2 stainless pins, both of them feature a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. \u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eIronwood, known as \"\u003cem\u003etetsuboku\u003c\/em\u003e\" in Japanese, is a prized material widely used in traditional Japanese cutlery. Handles made from this wood are renowned for their exceptional hardness, durability, and striking textured patterns, which provide both functionality and aesthetic appeal. The ironwood  gives the knife a natural warmth, improves grip and ensures durability of the handle.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eABOUT THE BLACKSMITH:\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThe remarkable performance of kitchen knives may well be a synonym for\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\"\u003eShigeki Tanaka\u003c\/a\u003e\u003cspan\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":47072945996122,"sku":"060107721338","price":750.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaPettySG2Ironwood90mm_060107721338_1.jpg?v=1695101936"},{"product_id":"tanaka-habakiri-gyuto-sg2-damascus-ebony-210mm","title":"Tanaka Habakiri Gyuto SG2 Damascus Ebony 210mm (8.3\")","description":"\u003cp\u003eTanaka Habakiri Gyuto SG2 Damascus Ebony is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a wa-style (Japanese) ebony wood handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003eThe knife comes with a traditional Japanese \u003c\/span\u003e\u003cspan\u003ekiri\u003c\/span\u003e\u003cspan\u003e wooden box.\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003egyuto design\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eis intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e210mm (8.3\") long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main universal Chef's knife which will excel at all types of cutting techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e Works with all food preparation techniques such as slicing, chopping, dicing, julienne... Perfect for slicing larger pieces of meat or mincing garlic.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"SG2 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is high-quality steel\u003c\/a\u003e, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe double bevel blade, \u003cmeta charset=\"utf-8\"\u003e featuring a hamagri grind \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e(for explanation, read the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e article)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003emeasures \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e210mm (8.3\") \u003cmeta charset=\"utf-8\"\u003ein length and should work for chefs and home cooks alike\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eA high hardness of around 63-64 HRC means the blade won’t be very tough, so the blade’s core was laminated using the\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eto improve its structural integrity and subsequent ability to withstand impacts and\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\" data-mce-href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe blade has a 33-layer etched damascus finish (\u003cmeta charset=\"utf-8\"\u003esee article\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efor more) with a hand engraved kanji carrying the signature of master blacksmith Shigeki Tanaka.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe blacksmith achieved the striking \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Striking damascus pattern\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e\u003cspan\u003e by layering different materials and further etching the blade. The etching brings a strong contrast between the layers and helps to play off the reflections of light from the different colored surfaces of the steel. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe blade\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ewas fitted with an \u003ca title=\"Wa handle\" href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\"\u003eoctagonal traditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca title=\"Ebony Wood\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eEbony is chosen for Japanese handles because of its hardness, strength, and rich aesthetic, including its dark color, visible grain, and cultural heritage, which enhance the handle's appeal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eEbony holds significant historical importance in various global cultures, including ancient Egypt, Greece, and Rome. In Japan, ebony has played a pivotal role in traditional craftsmanship, particularly in the creation of samurai swords. Its strength, durability, and dark color symbolized the power and prestige of the samurai class. Ebony was used in sword hilts (\u003cem\u003etsuka\u003c\/em\u003e) and ornamental fittings (\u003cem\u003emenuki\u003c\/em\u003e), showcasing the artisans' craftsmanship and artistry. Additionally, ebony is integral to other Japanese crafts, such as lacquered wood items, musical instruments like the \u003cem\u003eShamisen\u003c\/em\u003e, and decorative furniture. This historical connection to traditional Japanese arts and its association with the samurai tradition underscore ebony's cultural significance and continued importance in Japan.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe remarkable performance of kitchen knives may well be a synonym for \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":47073367163226,"sku":"06010312083","price":820.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaHabakiriGyutoSG2DamascusEbony210mm_06010312083_1.jpg?v=1695112997"},{"product_id":"tanaka-habakiri-gyuto-sg2-damascus-ebony-240mm","title":"Tanaka Habakiri Gyuto SG2 Damascus Ebony 240mm (9.4\")","description":"\u003cp\u003eTanaka Habakiri Gyuto SG2 Damascus Ebony is Shigeki Tanaka's top-of-the-line kitchen knife. This is a very rare piece. Not only is the SG2 powder steel one of the best steels to make kitchen knives of, but the looks of this special Tanaka are simply special. Very pronounced, black-ish 33 layers of Damascus pattern on the blade, attached on a wa-style (Japanese) ebony wood handle.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003eThe knife comes with a traditional Japanese \u003c\/span\u003e\u003cspan\u003ekiri\u003c\/span\u003e\u003cspan\u003e wooden box.\u003c\/span\u003e\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives#gyuto\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003egyuto design\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eis intended for versatile use for chefs who prefer a standard size multi-purpose knife, suitable to cut meat, fish and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"240mm (9.4\\\")\"}' data-sheets-userformat='{\"2\":4160,\"9\":1,\"15\":\"Calibri\"}' data-sheets-formula='=R[0]C[-20]\u0026amp;\"mm\"\u0026amp;\" (\"\u0026amp;R[0]C[-7]\u0026amp;\"\"\")\"'\u003e240mm (9.4\")\u003c\/span\u003e long gyuto is the perfect choice for chefs who want to wield a real hand-forged Japanese knife made of powder steel which delivers that smooth, fine sharpness. The shape and length are best suited for a main universal Chef's knife which will excel at all types of cutting techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eUse for:\u003c\/strong\u003e\u003cspan\u003e Works with all food preparation techniques such as slicing, chopping, dicing, julienne... Ideal for effortlessly slicing larger cuts of meat or finely mincing garlic.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"SG2 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel is high-quality steel\u003c\/a\u003e, easy to maintain and sharpen, and has long edge retention. This powder steel contains around: 1.25 - 1.45% carbon (C), 1.80 - 2.20% vanadium (V), 14.00 - 18.00% chromium (Cr), 2.30 - 3.30% molybdenum (Mo). \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eIn short, very hard steel which will keep a smooth, sharp edge for a long time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eThe double bevel blade, \u003cmeta charset=\"utf-8\"\u003e featuring a hamagri grind \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e(for explanation, read the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e article)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003emeasures \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e240mm (9.4\")\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003ein length and should work for chefs and experienced home cooks alike\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003eA high hardness of around 63-64 HRC means the blade won’t be very tough, so the blade’s core was laminated using the\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eto improve its structural integrity and subsequent ability to withstand impacts and\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\" data-mce-href=\"\/blogs\/sharpening\/why-can-japanese-knives-chip\"\u003eprevent chipping\u003c\/a\u003e\u003cspan\u003e. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of an inner layer of harder steel (hagane) and of two outer layers of softer steel (jigane) that protect the core.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe blade has a 33-layer etched damascus finish (\u003cmeta charset=\"utf-8\"\u003esee article\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade Construction: Blade Finish\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003efor more) with a hand engraved kanji carrying the signature of master blacksmith Shigeki Tanaka.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eThe blacksmith achieved the striking \u003c\/span\u003e\u003ca title=\"Striking damascus pattern\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e\u003cspan\u003e by layering different materials and further etching the blade. The etching brings a strong contrast between the layers and helps to play off the reflections of light from the different colored surfaces of the steel. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe blade\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ewas fitted with an \u003ca href=\"\/blogs\/knives-101\/japanese-knife-handles-vs-western-knife-handles\" title=\"Wa handle\"\u003eoctagonal traditional Japanese (wa) handle\u003c\/a\u003e, made out of \u003ca href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\" title=\"Ebony Wood\"\u003eebony wood\u003c\/a\u003e with an octagonal shape, so it will fit equally well into the hands of right- or left-handed users. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eEbony is chosen for Japanese handles because of its hardness, strength, and rich aesthetic, including its dark color, visible grain, and cultural heritage, which enhance the handle's appeal.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\" data-mce-style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\" data-mce-style=\"padding: 30px;\"\u003e\n\u003cp\u003eEbony holds significant historical importance in various global cultures, including ancient Egypt, Greece, and Rome. In Japan, ebony has played a pivotal role in traditional craftsmanship, particularly in the creation of samurai swords. Its strength, durability, and dark color symbolized the power and prestige of the samurai class. Ebony was used in sword hilts (\u003cem\u003etsuka\u003c\/em\u003e) and ornamental fittings (\u003cem\u003emenuki\u003c\/em\u003e), showcasing the artisans' craftsmanship and artistry. Additionally, ebony is integral to other Japanese crafts, such as lacquered wood items, musical instruments like the \u003cem\u003eShamisen\u003c\/em\u003e, and decorative furniture. This historical connection to traditional Japanese arts and its association with the samurai tradition underscore ebony's cultural significance and continued importance in Japan.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe remarkable performance of kitchen knives may well be a synonym for \u003c\/span\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003eShigeki Tanaka\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e. This young skilled craftsman that can boast with his radical design and mastery makes knives that are beloved by people all over the world. Shigeki Tanaka is the fourth generation blacksmith. Due to his excellent knife-making skills, Shigeki Tanaka is one of the most recognizable blacksmiths in the city of Miki.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":47073425293658,"sku":"060103161336","price":900.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaHabakiriGyutoSG2DamascusEbony240mm_060103161336_1.jpg?v=1695113854"},{"product_id":"saji-gyuto-vg-10-gold-rwo-210mm","title":"Saji Gyuto VG-10 Gold RWO 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSaji Gyuto VG-10 Gold RWO 210mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"VG-10 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. \u003cmeta charset=\"utf-8\"\u003eThe spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe beautiful gold-toned \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Damascus pattern\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47085669122394,"sku":"410103121519","price":780.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoVG-10GoldRWO210mm_410103121519_1.jpg?v=1750232375"},{"product_id":"saji-bunka-vg-10-gold-rwo-165mm","title":"Saji Bunka VG-10 Gold RWO 165mm (6.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSaji Bunka VG-10 Gold RWO 165mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe shape of the blade is called \u003ca title=\"Bunka\" href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e which means \u003cem\u003eculture\u003c\/em\u003e in Japanese. Bunka makes for a highly versatile knife suitable for cutting vegetables, meat, and fish. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy reverse tanto tip for precise cuts and carvings. The angle of the spine rapidly changes to meet the tip which is referred to as a »K-Tip«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"VG-10 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" title=\"Knife maintenance\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. \u003cmeta charset=\"utf-8\"\u003eThe spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe beautiful gold-toned \u003ca title=\"Damascus pattern\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47110009389402,"sku":"410116091521","price":750.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiBunkaVG-10GoldRWO165mm_410116091521_1.jpg?v=1750232372"},{"product_id":"saji-santoku-vg-10-gold-rwo-165mm","title":"Saji Santoku VG-10 Gold RWO 165mm (6.5\")","description":"\u003cp\u003eSaji Santoku VG-10 Gold RWO 165mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e knife is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a little bit of length with larger pieces of meat. Did you know that the word\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esantoku\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emeans \"knife of three virtues\" in Japanese? The word\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esan\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"VG-10 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" title=\"Knife maintenance\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. \u003cmeta charset=\"utf-8\"\u003eThe spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe beautiful gold-toned \u003ca title=\"Damascus pattern\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe \u003ca title=\"Wa rosewood handle\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003erosewood handle in Japanese (Wa) style\u003c\/a\u003e is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47110075089242,"sku":"410108091520","price":750.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiSantokuVG-10GoldRWO165mm_410108091520_1.jpg?v=1750232369"},{"product_id":"saji-gyuto-srs13-tsuchime-240mm","title":"Saji Gyuto SRS13 Tsuchime 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto SRS13 Tsuchime 240mm\u003c\/strong\u003e (9.4\") is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. But to just call it a kitchen knife would be a massive understatement.\u003c\/p\u003e\n\u003cp\u003eIt’s a truly out-of-this-world piece of knifemaking, from its looks and all the way down to specifics. Its heart was forged out of SRS13, a high-speed powder steel that has recently been gaining popularity with blacksmiths. Renowned for its high hardness and excellent corrosion resistance, blades forged from it will have a fine and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eA great addition to any passionate knife connoisseur's collection.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSRS13 steel is a powder steel, which are known for being able to achieve a high hardness and resist corrosion very well. This combination makes them especially fitting for kitchen knives. SRS13 is usually hardened to a respectable hardness of around 64 HRC, meaning it will keep a sharp edge for a long time and won’t be needed to resharpened often. It also has great wear and corrosion resistance, so you won’t have to worry too much about maintenance.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eSRS13 is composed of: carbon (C) 1.3%, chromium (Cr) 13.0%, molybdenum (Mo) 2.75%, tungsten (W) 1.25%, vanadium (V) 1.5%, manganese (Mn) 0.3% and silicon (Si) 0.3%.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double bevel (symmetrical) blade with a v-edge grind.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. The lower part of the blade was treated to a high-polish, which ends at the hamon, which is the thin line flowing along the cutting edge. It shows the border between the \u003cem\u003ehagane\u003c\/em\u003e (blade's core) and jigane (outer layers).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eWestern style (Yo) handle with steel rivets, made of very dense and durable ironwood.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47700414562650,"sku":"410103161628","price":700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoSRS13Tsuchime240mm_1_38a60e68-591d-4692-91fc-8f666d18c652.jpg?v=1756725162"},{"product_id":"nigara-sakimaru-yanagiba-aogami-2-damascus-300mm","title":"Nigara Sakimaru Yanagiba Aogami #2 Twisted Damascus 300mm (11.8\")","description":"\u003cp\u003e\u003cem\u003eOne of the most impressive collector's pieces we have on offer. This spectacular sakimaru yanagiba by the famous Nigara Hamono smithy is a fusion of excellent performance and outstanding aesthetics rarely matched in the world of knives. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIt’s hard to overlook the stunning and masterfully made twisted damascus finish on the blade, the silver lines of which are reminiscent of contour lines that visualise the shape and height of mountains, hills and valleys on a map. Each cut with this blade feels like it is transcending space and time, transporting the wielder back into Edo era Japan.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNigara Sakimaru Yanagiba Aogami #2 Twisted Damascus 300mm (11.8\")\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a traditional single-bevel Japanese knife used for preparing meat and raw fish, especially \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003esashimi\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003enigiri sushi, \u003c\/em\u003eand meat.\u003cspan data-mce-fragment=\"1\"\u003e Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts. The name sakimaru refers to the \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003etanto\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e tip, which is, besides looking impressive, also a homage to the traditional Japanese \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003ekatana.\u003c\/em\u003e Its Aogami #2 high-carbon steel core ensures long-lasting sharpness which is easy to achieve as the steel sharpens really well.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ca href=\"\/collections\/yanagiba-knives-slicer\" data-mce-href=\"\/collections\/yanagiba-knives-slicer\"\u003eYanagiba\u003c\/a\u003e (literally ‘willow’, as its shape is reminiscent of a willow leaf) is one of the three traditional Japanese knives (besides \u003ca href=\"\/collections\/deba-knives-fish\" data-mce-href=\"\/collections\/deba-knives-fish\"\u003edeba\u003c\/a\u003e and \u003ca href=\"\/collections\/nakiri-usuba-knives-vegetable\" data-mce-href=\"\/collections\/nakiri-usuba-knives-vegetable\"\u003eusuba\u003c\/a\u003e), and it’s used for slicing raw fish. They have a single bevel, which can achieve a much finer sharpness – this is key if you want the cut to be as clean and smooth as possible. Yanagiba knives are usually 240-360 mm long, which allows the user to slice the sashimi in a single pulling motion to prevent any shredded, zigzag cuts that would result in damaged food tissue.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe name sakimaru refers to the tanto tip, which is, besides looking awesome, also a homage to the famous \u003cem\u003ekatana\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e*\u003cmeta charset=\"utf-8\"\u003eThe length of the cutting edge is\u003cspan\u003e 290mm\u003c\/span\u003e (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 300mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eAogami #2\u003c\/a\u003e is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e). \u003cbr data-mce-fragment=\"1\"\u003e\u003cem\u003eAogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/em\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe hard core of the knife is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eni-mai lamination\u003c\/a\u003e. The outer layer of softer steel forms a \"shinogi\" line along the entire edge of the blade. The shinogi line represents the border between the harder, inner steel and the outer layer of softer steel. The Ni-mai lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the shinogi (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003esingle bevel (asymmetrical) blade\u003c\/a\u003e. As such, the blade and handle are not suited for left-handed people but \u003cstrong\u003eright-handed users only\u003c\/strong\u003e. Single bevel blades make extremely precise cuts. The back side of the blade is flat with a slightly concave lower part, while the sharp side tapers in a straight line to the edge. Traditional Japanese single bevel knives are knives with a bevel on the front – \u003cem\u003eshinogi\u003c\/em\u003e – side and a concave back – \u003cem\u003euraoshi\u003c\/em\u003e – side. Uraoshi is the thin, flat rim that surrounds the urasuki which serves to optimize performance and enhance strength of the blade. The urasuki grind can be resharpened very quickly and easily, reduces the effect of food sticking to the blade and lends itself well to certain cutting techniques (e.g., \u003cem\u003ekatsuramuki\u003c\/em\u003e or art of peeling a white radish (daikon). \u003cbr\u003eThe blade has a \u003cstrong\u003edistal taper\u003c\/strong\u003e - at the tang, the blade is 4.1mm (0.16\") thick and narrows towards the tip, where it is 2.8mm (0.11\") thick. This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe blade is adorned with a unique \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003etwisted damascus pattern,\u003c\/a\u003e the silver lines of which are nicely complemented by the highly polished glossy cutting edge of the knife.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe traditional Japanese (Wa) style handle is octagonal in shape and made of rich dark luxury ebony wood, topped with a marble buffalo horn ferrule. Ebony wood is renowned for its exceptional hardness and density, which makes it one of the most durable and resistant woods. It is polished to a high gloss, creating a luxurious and elegant appearance and smooth feel that fits into the hand seamlessly. Recently the number of manufacturers of such handles has decreased, making them difficult to find.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ca href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e is a historic smithy with a 350-year tradition. It has been active in the city of Hirosaki since the early Edo Period, when it started making swords for the Tsugaru clan. With over a hundred forging shops in the region during that era, Nigara Forging stands as a testament to Tsugaru Uchihamono's rich history and artistry.\u003c\/p\u003e\n\u003cp\u003eFor more than 350 years, Nigara Hamono has been a distinguished family of swordsmiths. Initially appointed by the region of Tsugaru to craft Japanese swords, the smithy transitioned to knife-making after the traditional swordsmithing techniques gained recognition during World War II.\u003c\/p\u003e\n\u003cp\u003eWhile sword production ceased in 1965, Nigara Hamono continues to preserve traditional forging techniques, showcasing its artistry through Honuchi knives – authentic Japanese knives made with traditional methods, which exemplify the skill and experience accumulated throughout numerous generations of blacksmiths.\u003c\/p\u003e\n\u003cp\u003eWith their crafted items being officially certified as Aomori Prefecture Traditional Crafts in December, 2007, Nigara Hamono stands as a living testament to the enduring traditional craftsmanship rooted in the town of Hirosaki, Japan. \u003c\/p\u003e\n\u003cp\u003eThe current head blacksmith of Nigara Hamono, Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth-generation blacksmith with a passion for knives, art and music. His famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork.\u003c\/p\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":48032822526298,"sku":"420112221632","price":1200.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraSakimaruYanagibaAogami_2TwistedDamascus300mm_420112221632_1.jpg?v=1721215026"},{"product_id":"kawamura-mizu-honyaki-gyuto-225mm","title":"Kawamura Mizu-Honyaki Gyuto Shirogami #2 225mm (8.6\")","description":"\u003cp\u003e\u003cstrong\u003eKawamura Mizu-Honyaki Gyuto\u003c\/strong\u003e is a hand-forged masterpiece. Crafted with incredible precision, it is not simply a Japanese knife but \u003cstrong\u003ea piece of art\u003c\/strong\u003e. On one side it is adorned with \u003cstrong\u003eMt Fuji and a full moon\u003c\/strong\u003e, which is replaced with a \u003cstrong\u003ecrescent\u003c\/strong\u003e on the other. A stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e, this Shirogami #2 steel honyaki blade with a rainbow sheen is forged from a\u003cstrong\u003e single piece\u003c\/strong\u003e of high-carbon \u003cstrong\u003eYasuki Shirogami (White Steel) #2\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA free wooden saya made from magnolia wood is included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHonyaki knives\u003c\/strong\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHonyaki literally means “true-fired” and this forging method reflects, in its purest form, the traditional Japanese art of sword making. These knives are extremely demanding to forge and shape, thus only the best craftsmen make them. Being exceptionally rare, expensive, and delicate, they are suitable only for highly experienced chefs. They are greatly appreciated due to their\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekirenaga\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor edge retention capabilities, maintaining sharpness for a very long time.\u003c\/p\u003e\n\u003cp\u003eSuch knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge, and equipment to \"pop\" the hamon. The honyaki forging method allows the hamon – a graceful temper line clearly defining the transition zone between a hard edge and soft back – to be formed upon quenching. \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/span\u003eIn this case, the unique hamon line takes the subtle shape of \u003cstrong\u003eMount Fuji with a moonrise – on one side, the moon is full, on the other, only its crescent is silhouetted against the silvery surface of the blade\u003c\/strong\u003e. Mount Fuji is considered a sacred symbol of Japan and has been reproduced countless times in Japanese art.\u003c\/p\u003e\n\u003cp\u003eThe highly polished look of the blade is the result of a very unique, time-consuming polishing process. \u003cstrong\u003eThe protective coating\u003c\/strong\u003e that prevents corrosion gives the knife an iridescent, rainbow sheen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a \u003cstrong\u003ewide profile\u003c\/strong\u003e for easy food transfer and tends to be fairly flat towards the heel, enabling\u003cstrong\u003e easy and fast chopping on the cutting board\u003c\/strong\u003e. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly \u003cstrong\u003egreat for rocking the blade back and forth when cutting\u003c\/strong\u003e. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cp\u003eThis knife is a \u003cstrong\u003eslightly heavier Gyuto\u003c\/strong\u003e, as the blade at the handle is thicker (3.6 mm) and then gradually \u003cstrong\u003etapers\u003c\/strong\u003e towards the tip (2.3 mm). Due to its thickness, the blade can be sharpened to a double bevel grind with a secondary bevel that is not concave but rather convex. \u003cstrong\u003eThis type of grind is called hamaguri or “clamshell”\u003c\/strong\u003e and is inspired by the katana. It allows superior sharpness that requires delicate handling and helps to prevent food from sticking to the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe length of the cutting edge is 215mm (heel to point), but with this knife the length is measured from the edge of the handle to the tip of the blade, amounting to 225mm.\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv\u003eThe knife is complemented by the traditional Japanese octagonal handle that is light and comfortably fits the hand of both right- and left-handed users. It is made of \u003cstrong\u003edark ebony and features a bolster made of water buffalo horn\u003c\/strong\u003e. The knife comes with a \u003cstrong\u003esaya or sheath that is made of magnolia wood\u003c\/strong\u003e and can be used for protecting the knife while not in use.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eThe knife was made by the smith Nakagawa-san in the Shiraki Hamono smithy in the city of Sakai, one of the centers of Japanese forging craft.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e⚠️ \u003cem\u003eCarbon steel knives are delicate and require special care. In addition to careful use that will prolong its sharpness, the blade should be carefully cleaned after each use and wiped with a dry cloth to prevent corrosion. If you cut vegetables or fruits that contain large amounts of acid, we suggest that you wipe the blade even while cutting. After you are finished preparing food, we recommend using oil for blade maintenance to protect the surface of the blade from corrosion. The thin and sharp blade is intended for precise work and is not suitable for cutting bones, frozen food and other food items with a hard crust or shell.\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/div\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":48341945319770,"sku":"450103821513","price":1600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/KawamuraMizu-HonyakiGyuto210_45010312933_2_2.jpg?v=1751537762"},{"product_id":"kawamura-kiritsuke-yanagiba-aogami-1-300mm-left","title":"Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8\") LEFT","description":"\u003cp\u003e\u003cstrong\u003eKawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8\") LEFT\u003c\/strong\u003e is one of the rare blades\u003cstrong\u003e only suitable for left-handed users!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe\u003cstrong\u003e Kawamura Kiritsuke Yanagiba Aogami #1\u003c\/strong\u003e knife originates from one of the most famous knifemaking centers of the Land of the Rising Sun, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking art.\u003c\/p\u003e\n\u003cp\u003eThe combination of the mirror finish surface and traditional Japanese magnolia wood handle reflects two values: minimalist and traditional. The knife stands out with its length and sharp, downward curved ('K-tip' style) tip. The blade surface is decorated with a unique hand-carved kanji signature and a matt kasumi line, which was achieved on traditional grinding stones.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Kiritsuke Yanagiba has a narrow blade that is particularly suitable for cutting thin pieces of fish and meat (carpaccio) and for removing the skin from fish. The blade of the knife curves sharply downwards just before the tip (k-tip), hence the name Kiritsuke. The tip of the blade is excellent for precise cutting and allows for fine, decorative work as well as for trimming and removing skin, which is easily pierced due to the tip.\u003c\/p\u003e\n\u003cp\u003eThe single-sided ground blade is suitable 🚨\u003cstrong\u003e for left-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThe center of the knife is Yasuki Blue #1 (Aogami) steel, which ranks at the very top of quality Japanese steels. It is extremely hard steel, which means that it retains super-fine sharpness for a long time despite its extensive and long-lasting usage. In addition, due to the high carbon content, the knife is very easy to sharpen. The outer layers are made of softer stainless steel, giving the knife extra protection from rust. Only the very edge of the blade will require additional maintenance (where Aogami steel is exposed). (⚠️ read more about knife maintenance \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cspan\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e). \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan\u003eThe blade is composed of a hard core (forming the cutting edge) and a softer, external layer of soft iron, a cladding we call \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan\u003eni-mai lamination\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e. This lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the \u003c\/span\u003e\u003cspan\u003eshinogi\u003c\/span\u003e\u003cspan\u003e (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Want to learn more about blade construction and lamination? Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" target=\"_blank\"\u003eBlade Construction: Geometry \u003c\/a\u003eand \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" target=\"_blank\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003eThe blade is fitted with an octagonal traditional Japanese handle, made out of magnolia wood, with a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eDid you know?\u003cbr\u003eThe ferrule made from buffalo horn can withstand more force than ferrule made from wood and is a natural material most similar to wood in the way it expands and shrinks in response to temperature changes.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":49660804858202,"sku":"450113221133","price":1100.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KawamuraWhiteD.KiritsukeYanagi300_450113221254_1.jpg?v=1750232351"},{"product_id":"kawamura-kiritsuke-yanagi-shirogami-1-300mm","title":"Kawamura Kiritsuke Yanagi Shirogami #1 Damascus 300mm (11.8\")","description":"\u003cp\u003eKawamura Kiritsuke Yanagi Shirogami #1 300mm (11.8\") originates from one of the most famous knifemaking centers of the Land of the Rising Sun, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking art. The long and single-bevel blade is adorned by a stunning damascus pattern, which flows over the kireha line towards the border between the hard steel core and the surrounding softer layers of steel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e⚠ Good to know before buying: \u003c\/strong\u003eThis blade is single-bevel and ground for right-handed users only. The edge arrives sharpened and ready to use — no setup needed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Kiritsuke Yanagi has a narrow single-bevel blade that is especially suitable for cutting thin pieces of fish and meat (carpaccio) and for removing the skin from fish. The blade of the knife curves sharply downwards just before the tip (k-tip), hence the name \u003cem\u003eKiritsuke\u003c\/em\u003e. The tip of the blade is excellent for precise cutting and allows for fine, decorative work as well as for trimming and removing skin, which is easily pierced due to the tip.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eThe core of the knife is made of Shirogami steel #1 (white steel) with the hardness 61–62 HRC. This makes the knife very sharp and easy to resharpen but a bit more demanding in terms of maintenance. Shirogami #1 is one of the purest steels, and consequently one of the easiest to sharpen. Its characteristics make Shirogami popular with traditional Japanese blacksmiths and sushi masters. The advantage of Shirogami #1 is that it has a very fine, delicate sharpness, is easy to grind, and stays sharp for a very long time. The blade will acquire a protective \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/collections\/japanese-knives\/products\/tojiro-yanagiba-shirogami-240mm#:~:text=acquire%20a%20protective-,patina,-with%20use.\"\u003e\u003cspan\u003epatina\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e with use. \u003c\/span\u003e\u003cspan\u003e(⚠️ read more about knife maintenance \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003e\u003cspan\u003ehere\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLAMINATION:\u003c\/span\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003cspan\u003eThe blade is composed of a hard core (forming the cutting edge) and a softer, external layer of soft steel, a cladding we call \u003c\/span\u003e\u003ca href=\"https:\/\/sharpedgeshop.com\/blogs\/knives-101\/blade-construction-lamination\"\u003e\u003cspan\u003eni-mai lamination\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e. This lamination method is used on single-bevel knives, where a sheet of softer metal is forge-welded onto the \u003c\/span\u003e\u003cspan\u003eshinogi\u003c\/span\u003e\u003cspan\u003e (front) side of the blade’s hard core. This reinforces the blade’s structural integrity and consequently makes it tougher.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Want to learn more about blade construction and lamination? Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" target=\"_blank\"\u003eBlade Construction: Geometry \u003c\/a\u003eand \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" target=\"_blank\"\u003eBlade Construction: Lamination\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003eThe blade is fitted with an octagonal traditional Japanese handle, made out of magnolia wood, with a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eDid you know?\u003cbr\u003eThe ferrule made from buffalo horn can withstand more force than ferrule made from wood and is a natural material most similar to wood in the way it expands and shrinks in response to temperature changes.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003cbr\u003e\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":49661061857626,"sku":"450113221254","price":900.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KawamuraWhiteD.KiritsukeYanagi300_450113221254.jpg?v=1750232349"},{"product_id":"kawamura-sakimaru-gyuto-aogami-2-damascus-220mm-rosewood","title":"Kawamura Sakimaru-Gyuto Aogami #2 Damascus 220mm (8.7\") [rosewood]","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eKawamura Sakimaru-Gyuto\u003c\/strong\u003e represents the ultimate craftsmanship of Japanese knives. It originates from one of the most famous knife centres in Japan, the city of Sakai, and is hand-crafted by the artisans of the Sakai Kikumori smithy. The distinctive Sakimaru tip is a tad rounder than usual, resulting in a smoother look. The blade's finish is a beautiful damascus pattern that flows over the kireha — and stretches almost all the way down to the cutting edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003eKnife obsession is a very real thing. It's a good kind of obsession. The kind that results in ideas popping up when you’re brewing your first morning coffee and that motivates you to keep discovering, to keep widening your horizons.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt was one of these idle moments when an idea popped into Luka’s* head. Single bevel knives. The specificity of their tasks is what scares a lot of users from using single bevel knives, believing they are too advanced for them\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis kind of geometry enables a half-size, much sharper angle, and consequently higher sharpness of the knife, which cuts more cleanly than double bevel knives. The main advantage in terms of function is that the blade pushes the slice of food that is being cut off away from the blade, causing it to fall away from the knife. The flat edge on the opposite side (\u003ci\u003euraoshi\u003c\/i\u003e side) has a slight concave grind to it, which breaks the surface tension between the knife and the food. This allows the flat side of the knife to glide against the food with much less resistance\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e* Luka is the founder of SharpEdge. Get to know the team by clicking this \u003ca href=\"\/pages\/about\"\u003elink\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eWhile this knife may not be the star player of the food prep team, it is however the perfect love-child of the single-bevel knife shapes. Its wide profile, similar to that of an usuba or a deba, gives it all the makings of a chef's go-to knife for precise and complex techniques, like the julienne or the Japanese katsuramuki. Despite the age-old saying, (in the kitchen) size does in fact matter, and the knives listed above usually lack it. This is where the lengthy gyuto really shines - the 220 mm blade is perfect for longer, precise pulling motions used when slicing meat and filleting fish too. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eTo sum up: by joining \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003ea universal shape with a single bevel grind (giving the knife the width of a gyuto, with all the perks of a chisel ground knife) we managed to get the best of both worlds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis blade is \u003cb\u003eexclusive to SharpEdge\u003c\/b\u003e and was created in collaboration with Sakai Kikumori\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis gyuto differs from others of its kind by two very distinct characteristics. The first one is the grind, and the second is the blade’s unusual shape. The spine is straight and the belly tapers in a continuous curve, until making a sharp turn right before the point. This is where the name \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003esakimaru \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003ecomes from, it refers to tanto tip\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe single bevel blade is suitable 🚨 \u003cstrong\u003efor right-handed users only!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe blade was forged by master blacksmith \u003cb\u003eNakagawa-san\u003c\/b\u003e. Its construction is called ni-mai. The hard core is made out of \u003cb\u003eAogami #2\u003c\/b\u003e (we recommend \u003ca href=\"\/collections\/knife-maintenance-oils\"\u003eoiling the blade\u003c\/a\u003e regularly - see \u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003eKnife maintenance\u003c\/a\u003e). The jigane consists of several layers of steel, forming a raindrop Damascus pattern (for more, read \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eBlade construction: Blade Finish\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe front surface of the blade is adorned with a hand-chiseled kanji, while the uraoshi side bears the mark of the core steel and a wavy line denoting the border between the hagane and jigane. This cladding line can only be done by an experienced blacksmith.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e→ Read our articles \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003eBlade construction: Geometry\u003c\/a\u003e and \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003eThe blade is fitted with an octagonal traditional Japanese handle, made out of rosewood and a buffalo horn ferrule. The combination was carefully chosen - the difference in colors is very subtle, resulting in an elegant look\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eSakai Kikumori has been producing kitchen knives with skilled craftsmen since 1926, when it was founded by Kawamura Hamono as a wholesaler of Sakai-made blades. Based in Sakai, the historic heart of Japanese cutlery, Kikumori works closely with local artisans to create high-quality, handmade knives. Though a smaller player in the region, their size allows for flexibility and innovation—with a strong focus on the people who use their knives. Their mission is simple: to bring joy to kitchens by making cooking more enjoyable and meals more meaningful.\u003c\/p\u003e","brand":"Sakai Kikumori","offers":[{"title":"Default Title","offer_id":50673430888794,"sku":"450103141130","price":800.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/KawamuraSakimaruGyutoAogami_2Palisander220mm_450103141130_1.jpg?v=1750232345"},{"product_id":"tanaka-gyuto-sg2-damascus-210mm","title":"Tanaka Gyuto SG2 Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNot all knives are made to be passed down through generations. But this one is. Hand-forged by one of the most recognizable figures in modern Japanese knifemarking, master blacksmith Shigeki Tanaka, this gyuto is a rare top-of-the-line piece that combines impressive performance, craftsmanship, and aesthetics. The knife’s SG2 powder steel core is enveloped by 33 layers of beautifully etched, black-tinged Damascus, while the rich ironwood handle is secured with two elegant mosaic pins.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted by master blacksmith Shigeki Tanaka in Miki, Japan, this gyuto is a rare top-of-the-line piece that combines performance, craftsmanship, and visual appeal. At its core is SG2 powder steel—renowned for its high hardness, long edge retention, and ease of sharpening. It’s wrapped in 33 layers of beautifully etched, black-tinged Damascus for a bold, elegant finish.\u003c\/p\u003e\n\u003cp\u003eMeasuring 210 mm (8.3\"), this gyuto is a versatile, multi-purpose chef’s knife ideal for slicing, chopping, and precision work. Its slim, laser-like profile glides through ingredients with minimal resistance while offering excellent edge durability for daily use.\u003c\/p\u003e\n\u003cp\u003eThe Western-style (yo) handle is crafted from dense, richly colored ironwood—secured with two mosaic pins for a refined look. A stainless steel bolster provides balance and a comfortable, secure grip during extended prep sessions.\u003c\/p\u003e\n\u003cp\u003eShigeki Tanaka is a master blacksmith renowned for his fusion of traditional Japanese steels with striking Damascus aesthetics. With exceptional forging skills and bold departures from conventional knife design, he has become one of the most recognizable figures in modern Japanese knifemaking. His work stands out not only for its performance but also for its unique artistic touch. You can read more about Shigeki Tanaka in \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-shigeki-tanaka\"\u003ethis article\u003c\/a\u003e, which includes a behind-the-scenes photo story from our visit to his forge.\u003c\/p\u003e\n\u003cp\u003ePresented in a traditional Japanese wooden box, the Tanaka SG2 Gyuto is more than a tool—it’s a collector-worthy blade designed to be used and admired\u003c\/p\u003e","brand":"Shigeki Tanaka","offers":[{"title":"Default Title","offer_id":51313643422042,"sku":"060103121701","price":1250.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/TanakaGyutoSG2Damascus210mm_060103121701_1.jpg?v=1756725092"},{"product_id":"saji-kiri-gyuto-srs13-damascus-tsuchime-stag-antler-240mm","title":"Saji Kiri-Gyuto SRS13 Damascus Tsuchime Stag Antler 240mm (9.4\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. \u003cmeta charset=\"utf-8\"\u003eEven dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.\u003c\/p\u003e\n\u003cp\u003eThe blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.\u003c\/p\u003e\n\u003cp\u003eWhether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe 240mm Gyuto is a full-sized chef’s knife favored by professionals and serious home cooks alike. Its generous length provides excellent slicing power and stability, while the extended flat heel section aids in efficient chopping. This version features a K-tip (kiritsuke tip)—a sharply angled point that improves precision and tip control for detailed cuts. Despite its size, the thin grind and well-balanced profile ensure excellent maneuverability and cutting performance.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eSRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eTo protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThe double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eA hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that help reduce drag and food sticking. Below the high shinogi line, a polished section reveals a flowing Damascus pattern that spans down to the hamon line—a visual boundary between the SRS13 core and the softer outer cladding.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":51333137367386,"sku":"420103161731","price":700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoSRS13DamascusTsuchimeYoStagAntler240mm_420103161731_2.jpg?v=1750232321"},{"product_id":"izumiriki-honyaki-gyuto-shirogami-3-240mm","title":"Izumiriki Honyaki Gyuto Shirogami #3 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eIzumiriki Honyaki Gyuto Shirogami #3\u003c\/strong\u003e is a hand-forged masterpiece. Crafted with incredible precision, it is not simply a Japanese knife but \u003cstrong\u003ea piece of art\u003c\/strong\u003e. A stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e, this Shirogami #3 steel honyaki blade with a rainbow sheen is forged from a\u003cstrong\u003e single piece\u003c\/strong\u003e of high-carbon\u003cstrong\u003e Shirogami (White Steel) #3\u003c\/strong\u003e. \u003cmeta charset=\"utf-8\"\u003eThe mirror-polished (migaki) finish reveals the steel's pure, luminous character and showcases the smith's meticulous hand-polishing work.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHonyaki knives represent less than 1% of Japanese knife production due to the extreme difficulty of the forging process and the high rate of failure during heat treatment. This is not simply a kitchen tool—it's an heirloom piece that embodies centuries of metallurgical knowledge and artisan dedication.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHonyaki knives\u003c\/strong\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHonyaki literally means “true-fired” and this forging method reflects, in its purest form, the traditional Japanese art of sword making. These knives are extremely demanding to forge and shape, thus only the best craftsmen make them. Being exceptionally rare, expensive, and delicate, they are suitable only for highly experienced chefs. They are greatly appreciated due to their\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekirenaga\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor edge retention capabilities, maintaining sharpness for a very long time.\u003c\/p\u003e\n\u003cp\u003eSuch knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge, and equipment to \"pop\" the hamon. The honyaki forging method allows the hamon – a graceful temper line clearly defining the transition zone between a hard edge and soft back – to be formed upon quenching. \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe highly polished look of the blade is the result of a very unique, time-consuming polishing process. \u003cstrong\u003eThe protective coating\u003c\/strong\u003e that prevents corrosion gives the knife an iridescent, rainbow sheen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a \u003cstrong\u003ewide profile\u003c\/strong\u003e for easy food transfer and tends to be fairly flat towards the heel, enabling\u003cstrong\u003e easy and fast chopping on the cutting board\u003c\/strong\u003e. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly \u003cstrong\u003egreat for rocking the blade back and forth when cutting\u003c\/strong\u003e. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis limited edition gyuto features a traditional octagonal Japanese handle made from snakewood, paired with a blonde buffalo horn ferrule and heel. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSnakewood is prized for its rich deep red color and unique undulating patterns resembling snakeskin. This beautiful wood not only stands out visually but is also very hard and moisture-resistant. This ensures that the handle will look good for many years.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE \u0026amp; MAINTENANCE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e \u003c\/strong\u003eCarbon steel knives are delicate and require special care. In addition to careful use that will prolong its sharpness, the blade should be carefully cleaned after each use and wiped with a dry cloth to prevent corrosion. If you cut vegetables or fruits that contain large amounts of acid, we suggest that you wipe the blade even while cutting. After you are finished preparing food, we recommend using oil for blade maintenance to protect the surface of the blade from corrosion. The thin and sharp blade is intended for precise work and is not suitable for cutting bones, frozen food and other food items with a hard crust or shell.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is a high-carbon steel blade that requires attentive care. Handwash immediately after use, dry thoroughly, and store in a dry environment. A light coating of food-safe mineral oil or camellia oil is recommended for long-term storage. Avoid acidic foods for extended periods. With proper maintenance, this knife will develop a beautiful patina and serve you for generations.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eIzumiriki is a respected Japanese blacksmith workshop based in Sakai, Osaka—one of Japan’s most renowned knife-making centers with over 200 years of tradition. Sakai is synonymous with exceptional sharpness, precision, and uncompromising quality.\u003c\/p\u003e\n\u003cp\u003eFollowing the traditional division-of-labor system, each Izumiriki knife is forged, sharpened, and fitted by specialized craftsmen, ensuring every piece is hand-finished, perfectly balanced, and unique. These are not industrial products, but knives shaped by generations of expertise, craftsmanship, and attention to detail.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Izumiriki","offers":[{"title":"Default Title","offer_id":53164198166874,"sku":"0S0103161836","price":1615.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/IzumirikiHonyakiGyutoShirogami_3PolishedSnakewood240mm_0S0103161836_1.jpg?v=1766414330"},{"product_id":"izumiriki-honyaki-gyuto-shirogami-3-210mm","title":"Izumiriki Honyaki Gyuto Shirogami #3 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eIzumiriki Honyaki Gyuto Shirogami #3\u003c\/strong\u003e is a hand-forged masterpiece. Crafted with incredible precision, it is not simply a Japanese knife but \u003cstrong\u003ea piece of art\u003c\/strong\u003e. A stunning \u003cstrong\u003ecollector's item\u003c\/strong\u003e, this Shirogami #3 steel honyaki blade with a rainbow sheen is forged from a\u003cstrong\u003e single piece\u003c\/strong\u003e of high-carbon\u003cstrong\u003e Shirogami (White Steel) #3\u003c\/strong\u003e. \u003cmeta charset=\"utf-8\"\u003eThe mirror-polished (migaki) finish reveals the steel's pure, luminous character and showcases the smith's meticulous hand-polishing work.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eHonyaki knives represent less than 1% of Japanese knife production due to the extreme difficulty of the forging process and the high rate of failure during heat treatment. This is not simply a kitchen tool—it's an heirloom piece that embodies centuries of metallurgical knowledge and artisan dedication.\u003c\/p\u003e\n\u003ctable style=\"background-color: #f6f6f6;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 30px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHonyaki knives\u003c\/strong\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eHonyaki literally means “true-fired” and this forging method reflects, in its purest form, the traditional Japanese art of sword making. These knives are extremely demanding to forge and shape, thus only the best craftsmen make them. Being exceptionally rare, expensive, and delicate, they are suitable only for highly experienced chefs. They are greatly appreciated due to their\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ekirenaga\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eor edge retention capabilities, maintaining sharpness for a very long time.\u003c\/p\u003e\n\u003cp\u003eSuch knives need a different process of hardening. After the blade is forged and roughly ground, a special mixture of clay, charcoal, natural sharpening stone and water is applied to the blade in a specific pattern. The knife is then quenched in water (that's the part of the process where the katana gets its iconic curved shape). The part of the knife that was not covered in clay hardens, while the part that was covered is cooled slower and doesn't harden that much. The result is a blade made from one alloy which has two different crystalline structures. The phase line between two different structures is called hamon. It takes a lot of experience, knowledge, and equipment to \"pop\" the hamon. The honyaki forging method allows the hamon – a graceful temper line clearly defining the transition zone between a hard edge and soft back – to be formed upon quenching. \u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe highly polished look of the blade is the result of a very unique, time-consuming polishing process. \u003cstrong\u003eThe protective coating\u003c\/strong\u003e that prevents corrosion gives the knife an iridescent, rainbow sheen.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a \u003cstrong\u003ewide profile\u003c\/strong\u003e for easy food transfer and tends to be fairly flat towards the heel, enabling\u003cstrong\u003e easy and fast chopping on the cutting board\u003c\/strong\u003e. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly \u003cstrong\u003egreat for rocking the blade back and forth when cutting\u003c\/strong\u003e. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis limited edition gyuto features a traditional octagonal Japanese handle made from snakewood, paired with a blonde buffalo horn ferrule and heel. Designed for both left- and right-handed users, it offers a balanced and comfortable grip. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSnakewood is prized for its rich deep red color and unique undulating patterns resembling snakeskin. This beautiful wood not only stands out visually but is also very hard and moisture-resistant. This ensures that the handle will look good for many years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eKNIFE CARE \u0026amp; MAINTENANCE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e \u003c\/strong\u003eCarbon steel knives are delicate and require special care. In addition to careful use that will prolong its sharpness, the blade should be carefully cleaned after each use and wiped with a dry cloth to prevent corrosion. If you cut vegetables or fruits that contain large amounts of acid, we suggest that you wipe the blade even while cutting. After you are finished preparing food, we recommend using oil for blade maintenance to protect the surface of the blade from corrosion. The thin and sharp blade is intended for precise work and is not suitable for cutting bones, frozen food and other food items with a hard crust or shell.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis is a high-carbon steel blade that requires attentive care. Handwash immediately after use, dry thoroughly, and store in a dry environment. A light coating of food-safe mineral oil or camellia oil is recommended for long-term storage. Avoid acidic foods for extended periods. With proper maintenance, this knife will develop a beautiful patina and serve you for generations.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eABOUT THE BLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\n\u003cp\u003eIzumiriki is a respected Japanese blacksmith workshop based in Sakai, Osaka—one of Japan’s most renowned knife-making centers with over 200 years of tradition. Sakai is synonymous with exceptional sharpness, precision, and uncompromising quality.\u003c\/p\u003e\n\u003cp\u003eFollowing the traditional division-of-labor system, each Izumiriki knife is forged, sharpened, and fitted by specialized craftsmen, ensuring every piece is hand-finished, perfectly balanced, and unique. These are not industrial products, but knives shaped by generations of expertise, craftsmanship, and attention to detail.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Izumiriki","offers":[{"title":"Default Title","offer_id":53168340042074,"sku":"0S0103121835","price":1455.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/IzumirikiHonyakiGyutoShirogami_3PolishedSnakewood210mm_0S0103121835_1_457a8402-4fc2-47d8-94bb-40208c9f0fff.jpg?v=1766485497"},{"product_id":"yu-kurosaki-utility-folding-knife-sg2-ironwood-105mm","title":"Yu Kurosaki Utility Folding Knife SG2 Ironwood 105mm (4.1\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Kurosaki folding knife features an SG2 core steel blade in a three-layer san-mai construction, finished with a black titanium coating. Designed by Kurosaki-san with the versatility of a petty knife in mind, it is suitable for a wide range of tasks, including fishing and camping. The blade is rust-resistant, and paired with a liner lock mechanism for secure and convenient everyday carry.\u003c\/p\u003e\n\u003cp\u003eThe 105mm blade is forged from \u003cstrong\u003eSG2 (R2) powder metallurgy steel\u003c\/strong\u003e, known for its high hardness (approx. 62–64 HRC), excellent wear resistance, and outstanding edge retention. The fine microstructure of PM steel allows for a refined, long-lasting edge while remaining relatively easy to maintain.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIronwood handle scales\u003c\/strong\u003e provide durability, stability, and natural elegance. The precision-fitted liner lock mechanism ensures smooth deployment and secure lock-up, making it a reliable everyday carry companion.\u003c\/p\u003e\n\u003cp\u003eA \u003cstrong\u003elimited-edition piece\u003c\/strong\u003e, this model is ideal for collectors, folding knife enthusiasts, and professionals who appreciate high-performance Japanese craftsmanship in a compact format.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThis exceptional folding knife is crafted by \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e, one of Japan’s most respected contemporary blacksmiths and the youngest smith ever awarded the title of Master Nokaji by the \u003cstrong\u003eTakefu Knife Village Association\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\" width=\"320\" height=\"180\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":53820857614682,"sku":"410129401972","price":750.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Yu_Kurosaki_Utility_Folding_Knife_SG2_Ironwood_135_mm_410129401972_3.jpg?v=1774863701"},{"product_id":"yu-kurosaki-utility-folding-knife-sg2-carbon-105mm","title":"Yu Kurosaki Utility Folding Knife SG2 Carbon 105mm (4.1\")","description":"\u003cp\u003eThe Kurosaki folding knife features an SG2 core steel blade in a three-layer san-mai construction, finished with a black titanium coating. Designed by Kurosaki-san with the versatility of a petty knife in mind, it is suitable for a wide range of tasks, including fishing and camping. The blade is rust-resistant, and paired with a liner lock mechanism for secure and convenient everyday carry.\u003c\/p\u003e\n\u003cp\u003eThe 105mm blade is forged from \u003cstrong\u003eSG2 (R2) powder metallurgy steel\u003c\/strong\u003e, known for its high hardness (approx. 62–64 HRC), excellent wear resistance, and outstanding edge retention. The fine microstructure of PM steel allows for a refined, long-lasting edge while remaining relatively easy to maintain.\u003c\/p\u003e\n\u003cp\u003eThe handle scales are crafted from carbon fiber, paired with a smooth, quiet liner lock mechanism for reliable performance.\u003c\/p\u003e\n\u003cp\u003eThis folding knife is perfect for anyone looking to \u003cstrong\u003eexpand their Kurosaki collection\u003c\/strong\u003e with a unique, functional, and visually striking piece—ideal for collectors, professional chefs, and anyone who values the combination of top-tier performance and refined aesthetics.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003eThis exceptional folding knife is crafted by \u003cstrong\u003eYu Kurosaki\u003c\/strong\u003e, one of Japan’s most respected contemporary blacksmiths and the youngest smith ever awarded the title of Master Nokaji by the \u003cstrong\u003eTakefu Knife Village Association\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/collections\/yu-kurosaki\"\u003eYu Kurosaki\u003c\/a\u003e is a talented master blacksmith, located in Takefu Knife Village, close to the city of Echizen. His knives are well known in Japan and around the world for their beautiful, special-looking design and great quality. Hammer's dents on the blade are his unique signature, and like snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives not only look great, they are made of high-quality steels and come with a razor sharp, long-lasting edge.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBefore opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife making experience. Kato-san is one of the founders of the Takefu Knife Village, where now more than 10 master blacksmiths make handmade knives on display for visitors to observe and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is the senior teacher there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWhen you visit Japan, make sure to put the Takefu Knife Village to your itinerary!\u003c\/p\u003e\n\u003cp\u003eHere's a short video of Kurosaki's workshop:\u003c\/p\u003e\n\u003cp\u003e\u003ciframe height=\"180\" width=\"320\" src=\"https:\/\/player.vimeo.com\/video\/173355033?title=0\u0026amp;byline=0\u0026amp;portrait=0\"\u003e\u003c\/iframe\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e","brand":"Yu Kurosaki","offers":[{"title":"Default Title","offer_id":53820949725530,"sku":"410129401973","price":750.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Yu_Kurosaki_Utility_Folding_Knife_SG2_Carbon_135_mm_410129401973_3.jpg?v=1774863449"},{"product_id":"nigara-folding-knife-sg2-g10-95mm","title":"Nigara Folding Knife SG2 G10 95mm (3.7\")","description":"\u003cp\u003eThe \u003cstrong\u003eNigara Hamono Folding Knife\u003c\/strong\u003e is a compact, high-performance EDC crafted for collectors and enthusiasts. \u003cmeta charset=\"utf-8\"\u003eA rare addition to the \u003cstrong\u003eNigara Hamono collection\u003c\/strong\u003e, this knife blends refined Japanese craftsmanship with modern materials, ideal for collectors, outdoor enthusiasts, or anyone seeking a high-quality, compact folding knife.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe 95mm blade is forged from \u003cstrong\u003eSG2 (R2) powder metallurgy steel\u003c\/strong\u003e, known for its high hardness (approx. 62–64 HRC), excellent wear resistance, and outstanding edge retention. The fine microstructure of PM steel allows for a refined, long-lasting edge while remaining relatively easy to maintain. The dark forged surface and hammered detailing add character while reducing glare and minor surface wear visibility.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eG10 handle scales\u003c\/strong\u003e provide a secure, ergonomic grip while keeping the knife lightweight and durable—perfect for everyday carry. Precision-engineered mechanics ensure smooth deployment and a reliable locking system, making this folding knife as functional as it is visually striking.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACKSMITH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003ca title=\"Nigara Hamono\" href=\"\/collections\/nigara-hamono\"\u003eNigara Hamono\u003c\/a\u003e has a 350-year history, making swords since the Edo period. Head blacksmith Tsuyoshi Yoshizawa, who works alongside his father Toshi Yoshizawa, is an eighth generation blacksmith with a passion for art and music as well as knives, and his famous Nigara Anmon design is the result of his love of Andy Warhol’s artwork. Nigara is easily one of the most special knife makers in Japan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: start;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraFoldingKnifeSG2G1095mm_410129721974-4.jpg?v=1775217448\" alt='Nigara Folding Knife SG2 G10 95mm (3.7\")' style=\"margin-top: 10px; margin-bottom: 10px; float: none;\"\u003e\u003c\/div\u003e","brand":"Nigara Hamono","offers":[{"title":"Default Title","offer_id":53929671655770,"sku":"410129721974","price":650.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/NigaraFoldingKnifeSG2G1095mm_410129721974_5.jpg?v=1775217927"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/collections\/SAJI_513bae75-c93e-48ad-81d4-61cd3a7d105f.jpg?v=1781269724","url":"https:\/\/sharpedgeshop.com\/collections\/collector-craftsmanship-buyer.oembed","provider":"SharpEdge","version":"1.0","type":"link"}